Perfect pan-fried lamb cutlets

These pan-fried lamb cutlets are so quick and easy to cook and perfectly tasty served unadorned. Try accompanying your lamb with a whizzed up pea and mint puree and serve with buttery new potatoes, sprinkled with chopped fresh parsley.

Serves: 2

Prep: 5 mins

Cook: 10 mins

Nutrition: Per serving: 279 kcals: 6g sat fat: 0g carbs

Ingredients:

4-6 lamb cutlets or lamb chops

1tbsp olive oil

Method:

1. Coat the lamb cutlets with a little olive oil and season well with sea salt and freshly ground black pepper.

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2. Heat the olive oil in a frying pan and when hot, add lamb cutlets and sit standing up on rim of fat – you will need to use tongs to do this. Cook for a couple of mins until the fat becomes golden and crispy, then lay the cutlets or chops flat in the pan.

3. Now cook for about three mins per side for meat that is just pink. Cook for a couple more mins if you prefer your lamb cutlets or lamb chops more well done. Remove with tongs and leave to rest for 10 mins before serving.

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